Rugelach

Method

1. Mix the flour, salt and sugar in a bowl. Cut the cold butter and cream cheese into 1 cm cubes, add them and rub in with your fingertips or a pastry cutter until it looks like coarse crumbs, then press it together into a dough (or pulse briefly in a food processor). Divide into 2 piece(s), shape each into a flat disc, wrap and refrigerate for at least 1 h. Cold dough keeps the butter from melting as you roll.

   Add in this stepPlain (all-purpose) flour, plus extra for dusting 130 gSalt 1 pinchSugar (for the dough) 2 tspCold unsalted butter 110 gCold cream cheese (full-fat block) 110 g

2. Finely chop the walnuts and roughly chop the raisins. Mix three-quarters of the filling sugar with the cinnamon to make cinnamon sugar; keep the rest of the sugar for the topping. Heat the oven to 180 °C and line baking trays with baking paper.

   Add in this stepWalnuts 50 gRaisins 30 gSugar (for filling and topping) 1½ tbspGround cinnamon 1 tsp

3. On a floured surface, roll one disc into a 22 cm circle about 3 mm thick. Spread a thin layer of jam over it, leaving a 1 cm border, then scatter evenly with cinnamon sugar, walnuts and raisins and press them in lightly with your palm.

   Add in this stepApricot jam 4 tbsp

4. Cut the circle into 8 wedges like a pizza. Roll each one up tightly from the wide outer edge towards the point and set them point-side down on the trays, 3 cm apart; you will need 1 tray(s). Repeat with the remaining dough, then chill for 15 min so they hold their shape.

5. Brush the tops thinly with beaten egg and sprinkle with the reserved sugar. Bake in the oven, heated to 180 °C (oven), for 22 min, until deep golden all over. If baking two trays at once, swap them halfway.

   Add in this stepEgg (for egg wash) 1Sugar (for filling and topping) ½ tbsp

   oven

6. Cool on the tray for 10 min, then move to a wire rack. Any jam that has leaked out is extremely hot, so don't grab them straight away. They keep in an airtight tin at room temperature for up to 4 days.